the week of 08/09/03

• Seacucumber

  9 Sep 03, 09:32

  Originally posted by JLennon:

  morning everyone. not feeling too good at the moment. hope its not some severe acute respiratory syndrome

  better take care and go c a doc if possible.
  dont play with life..
• the Bear

  9 Sep 03, 09:33

  aww.. c'mon, s'not funny
  
  fever?
  
  

  Originally posted by JLennon:

  morning everyone. not feeling too good at the moment. hope its not some severe acute respiratory syndrome

• skinnybeanie

  9 Sep 03, 09:33

  Originally posted by the Bear:

  good morning.. they said you were not around yesterday, taking a day off after the Big Walk?
  
  

  i was sick during the whole weekend and skipped the Big Walk.
  Was still sick yday and coupled with the workload, i wasn't in the mood to post anything..
• the Bear

  9 Sep 03, 09:34

  oh dear
  
  work done yet?
  
  

  Originally posted by skinnybeanie:

  i was sick during the whole weekend and skipped the Big Walk.
  Was still sick yday and coupled with the workload, i wasn't in the mood to post anything..

• choco B

  9 Sep 03, 09:35

  skinnybeanie, this is late; slipped my mind for a while. Do tell me how it turns out.
  
  ************************
  
  Popiah recipe
  
  Shred:
  1 bangkwang (90c - $1)
  half carrot (for color)
  optional: leek
  
  Bangkwang cooking method:
  heat oil in wok
  fry minced garlic
  fry minced dried prawn (soak first. 1 table spoon prawn for 1 bangkwang)
  put in bangkwang, fry
  add light sauce 1 table spoon, fry
  add alittle water, boil (about 1 cup, note: bangkwang produces water)
  add 1 teaspoon brown sugar
  when bangkwang almost cooked, add carrot (last item, else too soft)
  
  Total cooking time abt 15-20 min
  Taste better overnight / morning cook, evening eat/ reheated
  Makes 1 big plate, can make about 14 popiahs.
  
  Other additions for popiah:
  popiah skin
  hard boil egg
  chopped taukua
  ground peanuts
  sweet sauce
  prawns
  minced garlic in oil
  beansprouts
  lettuce
  chilli paste
• skinnybeanie

  9 Sep 03, 09:35

  Originally posted by shutthehellup:

  early october..sigh, it keeps getting delayed...but well, the land belongs to the same boss, so no hurry to open it...so they take their time to decide on the concept...and i get bored stiff..

  well, just sit back and relax for the time being cuz nearer the opening date, you'll be very very busy
• the Bear

  9 Sep 03, 09:36

  hi choco
  
  uhh. coulda asked me about the turnip i've made that stuff before
• shutthehellup

  9 Sep 03, 09:38

  Originally posted by skinnybeanie:

  well, just sit back and relax for the time being cuz nearer the opening date, you'll be very very busy

  ya i am getting busy nowadays,...lotsa minutes to type (i am always the note taker).. and tasting food, choosing music for the cafe etc...doing all the forms...interesting keke..
• JLennon

  9 Sep 03, 09:38

  Originally posted by Seacucumber:

  better take care and go c a doc if possible.
  dont play with life..

  currently on attachment so not very nice to go and take mc mah....
• JLennon

  9 Sep 03, 09:40

  Originally posted by the Bear:

  aww.. c'mon, s'not funny
  
  fever?
  
  

  the latest case of suspected sars has popped up and from now onwards every nasal voice, cough and sneeze will be viewed with suspicion. damn, even my colleagues are coughing.
• skinnybeanie

  9 Sep 03, 09:40

  Originally posted by JLennon:

  morning everyone. not feeling too good at the moment. hope its not some severe acute respiratory syndrome

  zhou san..
  nei you ho ho po zhong...
• the Bear

  9 Sep 03, 09:41

  if you're sick, you're sick.. attachment or no, go see a doc and get well?
  
  

  Originally posted by JLennon:

  currently on attachment so not very nice to go and take mc mah....

• skinnybeanie

  9 Sep 03, 09:41

  Originally posted by the Bear:

  oh dear
  
  work done yet?
  
  

  work is never done.. but then i felt much better today
• choco B

  9 Sep 03, 09:42

  Hey you.
  
  Guess you weren't around when we talked about popiah. Is your recipe different from mine?
  
  

  Originally posted by the Bear:

  hi choco
  
  uhh. coulda asked me about the turnip i've made that stuff before

• skinnybeanie

  9 Sep 03, 09:43

  Originally posted by choco B:

  skinnybeanie, this is late; slipped my mind for a while. Do tell me how it turns out.
  
  

  thanks!
  shall try it out when i'm more settled in.
  My kitchen is still in a mess... and today the contractor is gonna come and replace the whole kitchen work-top with a new one cuz they gave me a defective one.
  
• skinnybeanie

  9 Sep 03, 09:44

  Originally posted by shutthehellup:

  ya i am getting busy nowadays,...lotsa minutes to type (i am always the note taker).. and tasting food, choosing music for the cafe etc...doing all the forms...interesting keke..

  ya, definitely more interesting than my work... sigh...
• the Bear

  9 Sep 03, 09:45

  not really, method is the same, no brown sugar and leek tho'..
  
  leek, i would think imparts too much of a sharp taste? maybe i like it mild
  
  yesterday at work at my new place... may go try to hassle the people to send me on a driving course get myself a Class 4 and 5 licence
  
  

  Originally posted by choco B:

  Hey you.
  
  Guess you weren't around when we talked about popiah. Is your recipe different from mine?
  
  

• Inzaghi

  9 Sep 03, 09:46

  hmm..off topic....have u pple seen no string r/s becoming sticky??.....
• Inzaghi

  9 Sep 03, 09:49

  Originally posted by skinnybeanie:

  ya, definitely more interesting than my work... sigh...

  i feel like moving to the front office too....quite sick of being at the back office..
• shutthehellup

  9 Sep 03, 09:51

  Originally posted by skinnybeanie:

  ya, definitely more interesting than my work... sigh...

  jus talked to a super irritating bast*rd on the phone..
• the Bear

  9 Sep 03, 09:52

  relationships should have none attached.. if you want to be with her, you will be with her.. forsaking others
  
  if she wants to be with you, she will be forsaking others..
  
  otherwise, what's the point?
  
  

  Originally posted by Inzaghi:

  hmm..off topic....have u pple seen no string r/s becoming sticky??.....

• choco B

  9 Sep 03, 09:52

  Cool. I've always wanted to drive a fork lift myself.
  
  Yeah we don't use leek either. It's subject to preference, and dialect group cooking methods apparantly.
  
  What time are you leaving for work today?
  
  

  Originally posted by the Bear:

  not really, method is the same, no brown sugar and leek tho'..
  
  leek, i would think imparts too much of a sharp taste? maybe i like it mild
  
  yesterday at work at my new place... may go try to hassle the people to send me on a driving course get myself a Class 4 and 5 licence

• the Bear

  9 Sep 03, 09:55

  uhh.. 8:15 tonight...
  
  i get to drive a huge and scary truck if i get them to agree
  
  that's why a class 5 it's that big!
  
  but i'd rather have a class 2 anytime
  
  

  Originally posted by choco B:

  Cool. I've always wanted to drive a fork lift myself.
  
  Yeah we don't use leek either. It's subject to preference, and dialect group cooking methods apparantly.
  
  What time are you leaving for work today?
  
  

• the Bear

  9 Sep 03, 09:57

  go on, say it
  
  a super-irritating BASTARD
  
  why? tell them cannot still pester you?
  
  

  Originally posted by shutthehellup:

  jus talked to a super irritating bast*rd on the phone..

• choco B

  9 Sep 03, 09:57

  Yes.
  
  

  Originally posted by Inzaghi:

  hmm..off topic....have u pple seen no string r/s becoming sticky??.....